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This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchiprepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10,15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lacticacid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at10 o C. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lacticacid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation .In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higherscores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texturecharacteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For colorcharacteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased duringfermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show thatthere were no considerable differences in quality characteristics of Baechu kimchi prepared with various types andconcentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than anyother types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability,growth of lactic acid bacteria, salinity, texture, and color characteristics.Key Words: Baechu kimchi, lactic acid bacteria, quality characteristics, salt type and concentration

Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration